Chicken and mushroom fricassée

Chicken and mushroom fricassée
  • Serves icon Serves 2
  • Time icon Ready in 20 minutes

Transform a ready-roasted chicken into this decadent chicken and mushroom fricassée recipe.


  • 1 small ready-roasted chicken
  • 300g tub fresh mushroom pasta sauce
  • 250g baby chestnut mushrooms
  • Juice of ½ lemon
  • 75ml half-fat crème fraîche
  • A handful chopped fresh parsley
  • Cooked rice and a wedge of lemon, to serve


  1. Remove the meat from the chicken, discarding the skin and bones, and tear into bite-sized pieces. Set aside.
  2. Heat the fresh mushroom sauce for pasta in a large frying pan over a medium heat, until just simmering.
  3. Stir in the baby chestnut mushrooms, halved, the lemon juice and half-fat crème fraîche and cook for 3-4 minutes.
  4. Stir in the chicken and cook for a further 3-4 minutes, until heated through. Stir in a the fresh parsley, season to taste and divide between plates.
  5. Serve with the remaining lemon, quartered, to squeeze over, and some cooked rice.


Fancy getting a copy in print?

Subscribe to our magazine

Rate & review



Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for HALF PRICE


Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe to the digital edition of delicious. magazine